How can you cook vegetables to reduce their bitterness?

Bitterness is a common issue in many vegetables such as kale, broccoli rabe, Brussels sprouts, and eggplant. Fortunately, there are a few cooking techniques you can use to reduce their bitterness and make them more palatable.

• Blanching: Blanching is a quick cooking method where vegetables are submerged in boiling water for a short period of time before being shocked in ice water. This method helps to remove some of the bitterness and soften the texture of the vegetables.
• Roasting: Roasting vegetables is a great way to bring out their natural sweetness and reduce their bitterness. Cut the vegetables into bite-sized pieces and toss them in olive oil, salt, and pepper. Roast them in the oven at 400°F until they are tender and caramelized.
• Sautéing: Sautéing vegetables in a little bit of oil and garlic can help to reduce their bitterness. Cook the vegetables over medium-high heat until they are tender and slightly browned.
• Marinating: Marinating vegetables in an acidic solution can help to reduce their bitterness. Combine vinegar, lemon juice, or lime juice with your favorite herbs and spices, and let the vegetables soak for at least an hour before cooking them.